Chicken Pot Pie Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
442 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Casserole
Description
Chicken Pot Pie Casserole brings together shredded cooked chicken with a medley of sautéed onions, carrots, mushrooms, and garlic in a creamy, thickened chicken stock and heavy cream gravy. The flour creates a smooth sauce that coats the vegetables evenly, and peas add a pop of color and subtle sweetness. The filling is seasoned with salt, pepper, and fresh parsley for added freshness. Topped with ten homemade biscuits arranged in a single layer, this dish bakes uncovered until the biscuits are golden and cooked through, offering a soft, tender contrast to the creamy filling beneath. It is served straight from the casserole dish, making it ideal for family meals or casual gatherings.
Ingredients
- 4 cups chicken shredded, cooked
- 6 Tbsp butter plus 1/2 Tbsp more to brush biscuits, unsalted
- 1 yellow onion 1 cup chopped, medium
- 2 carrot 1 cup) thinly sliced, medium
- 8 oz white mushrooms stems discarded), sliced, or brown mushrooms
- 3 garlic minced, cloves
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp salt or to taste, plus kosher salt to garnish, fine sea salt
- 1/4 tsp black pepper plus more to garnish
- 1 cup peas do not thaw, frozen
- 1/4 cup parsley finely chopped
- 10 Biscuits homemade
Instructions
- Preheat oven to 400 ̊F. Butter a 9x12 casserole dish.
- In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and saute another 3-5 minutes until mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
- Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then turn remove from heat and cover to keep warm while you make the biscuit dough and cut out 10 biscuits (I usually get 8 biscuits and pull together the scraps to make an extra 2 biscuits for a total of 10).
- Spread the chicken mixture into the prepared casserole dish. Top with biscuits in a single layer and bake uncovered at 400 ̊F for 25-28 minutes or until biscuits are puffed and golden. Remove from the oven and brush the biscuits with 1/2 Tbsp melted butter and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbs | 30g | |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 1058mg | 44% |
| Potassium | 540mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3357IU | 67% |
| Vitamin C | 13mg | 14% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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